16 ounces seasoned frozen pasta and vegetable mix
4 cups fat-free beef broth
14 1/2 ounces canned chopped tomatoes
3 tablespoons tomato paste
8 3/4 ounces canned kidney beans, rinsed and drained
1 teaspoon Italian seasoning, crushed
8 ounces cooked American Lamb, cut into 1/2-inch cubes (about 1-1/2 cups)
pesto (optional)
Servings: 6
In a large saucepan, combine pasta/vegetable mix and beef broth. Bring to a boil; reduce heat. Cover and simmer 5 minutes. Stir in tomatoes and juice, tomato paste, kidney beans, Italian seasoning and lamb. Bring to a boil; cook 5 minutes to heat through. Serve with a dollop of pesto, if desired.
4 cups fat-free beef broth
14 1/2 ounces canned chopped tomatoes
3 tablespoons tomato paste
8 3/4 ounces canned kidney beans, rinsed and drained
1 teaspoon Italian seasoning, crushed
8 ounces cooked American Lamb, cut into 1/2-inch cubes (about 1-1/2 cups)
pesto (optional)
Servings: 6
In a large saucepan, combine pasta/vegetable mix and beef broth. Bring to a boil; reduce heat. Cover and simmer 5 minutes. Stir in tomatoes and juice, tomato paste, kidney beans, Italian seasoning and lamb. Bring to a boil; cook 5 minutes to heat through. Serve with a dollop of pesto, if desired.
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